Mulberry Jam and Almond Thumbprint cookies

Mulberry Jam

Prepare you jars

Wash and rinse your jars. Let them stand in hot water. Bring lids and rings to boil, turn down heat and let them stand in the hot water. Now you are ready to begin.

Prepare fruit or juice

4 cups fresh picked mulberries washed and stemmed and mashed

1/4 cup fresh squeezed lime or lemon juice

Add calcium 

2t calcium powder* add this to the pan with the fruit.

Adding the sweetener

measure into a separate bowl

1/2-1 cup honey or 3/4 -2 cups other natural sugar like coconut sugar or rapadura

add 2t pectin powder*

Bring the fruit to a boil and then add the above sweetener and pectin powder mixture. Stir vigorously for about 1-2 min o dissolve the pectin. Return to boil and remove from the pan from the heat.

Fill jars 3/4 full, wipe the rims clean and screw on the two piece lids. Put jars in boiling water to cover. Boil 10 minutes. remove the jars from the water. LET THE JARS COOL! 

lasts about 3 weeks once opened

*I used Pomona's Pectin 

Almond cookies/with mulberry jam

Makes about 18 cookies

Place 1 1/2 cups of crispy almonds* into a food processor process to a fine meal.

Add the following:

1/2 cup butter from grass fed cows or virgin coconut oil

1 cup arrowroot powder

1/2 cup organic coconut palm sugar

1/2 t  sea salt

zest from 1 lemon (organic)

1 t organic vanilla

1 t organic almond extract

process until a dough forms. Form dough into walnut sized balls and place on a parchment paper lined cookie sheet. Press your thumb into each ball and add a small bit of mulberry jam.

Bake at 300 degrees for about 20 minutes.

Store in an air tight container. I found when I use the coconut oil instead of butter the cookies are somewhat fragile and crumble easily. To fix this I served them chilled from the refrigerator

enjoy!